2 tbsp Clarified Butter or Ghee
1 large Bell Pepper - green - chopped
1 medium Onion - chopped
1 pound Steak - sliced thin, cut small
6 slices Provolone cheese
12 Egg Roll Wrappers
1. In a large pan, melt half of the butter/ghee over medium high head and add the bell pepper and onion. Allow to cook for 3-4 minutes or until softened.
2. Remove the vegetables from the pan, cover to keep warm. Melt the other half of the butter and add the steak to the pan. Add a little salt (to taste). Personal note: I HATE when a recipe says, "to taste."
3. Allow the steak to cook for 3-4 minutes or until browned. Add the bell pepper and onion back into the pan with the steak.
4. For each egg roll: Lay out an egg roll wrapper. I did mine on wax paper to make it easier. Lay it so it is like a diamond. Since I had never rolled an egg roll before, here's my description on how you do it. You are standing at home plate. Place half a slice of cheese on the wrapper, putting it where it just a bit closer to home plate than 2nd base. Do a quick blast of cooking spray from 1st base to 2nd base and then to 3rd base. Put about 3 tablespoons of the filling on the cheese. Fold home plate up over the filling. Roll it up slightly toward 2nd base. Fold 3rd base in toward the pitchers mound. Do the same with 1st base. Now finish rolling up to 2nd base. The cooking spray will help the roll "stick".
5. Put some of your eggrolls in the air fryer. Give them a quick spray with oil or the cooking spray. Cook at 400 degrees for 3 minutes. Turn the eggrolls over, spritz with oil or cooking spray again. Cook for another 3 minutes. That should give you a nice golden brown! Of course, adjust the time accordingly.
2. Remove the vegetables from the pan, cover to keep warm. Melt the other half of the butter and add the steak to the pan. Add a little salt (to taste). Personal note: I HATE when a recipe says, "to taste."
3. Allow the steak to cook for 3-4 minutes or until browned. Add the bell pepper and onion back into the pan with the steak.
4. For each egg roll: Lay out an egg roll wrapper. I did mine on wax paper to make it easier. Lay it so it is like a diamond. Since I had never rolled an egg roll before, here's my description on how you do it. You are standing at home plate. Place half a slice of cheese on the wrapper, putting it where it just a bit closer to home plate than 2nd base. Do a quick blast of cooking spray from 1st base to 2nd base and then to 3rd base. Put about 3 tablespoons of the filling on the cheese. Fold home plate up over the filling. Roll it up slightly toward 2nd base. Fold 3rd base in toward the pitchers mound. Do the same with 1st base. Now finish rolling up to 2nd base. The cooking spray will help the roll "stick".
5. Put some of your eggrolls in the air fryer. Give them a quick spray with oil or the cooking spray. Cook at 400 degrees for 3 minutes. Turn the eggrolls over, spritz with oil or cooking spray again. Cook for another 3 minutes. That should give you a nice golden brown! Of course, adjust the time accordingly.
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